How Many Crawfish Do I Need to Buy?

In response to an article Shane Bryan included in his blog, I stated that there are two reasons why people are able to eat so many crawfish.

Chef Shane on Seafood Blog - How Much Fish Do I Need To Buy?

We all know that the real reason we can eat so many crawfish is that they are so good that we can't stop until we collapse. Anyway, here are the two essential factors for assuming a huge mound of crawfish fast. First, there is an acquired skill of peeling them. Chef Brian Smith explained this technic.

Please refer to the article entitled "How to Eat Crawfish" listed on February 4 in The Collard Patch Blog for a lesson in eating crawfish.

The second important factor in eating crawfish is the practice of placing the heat inside the crawfish instead of on the outside. Some restaurants have a policy of sprinkling crawfish boil and extra cayenne pepper on the outside of the cooked crawfish. As a result, people cannot eat enough to fill their bellies because the pepper burns lips, chins, and fingers.

JR Slocum, who cooks some of the best crawfish I've ever eaten, does not sprinkle seasoning on the outside. Instead, he cooks the crawfish with the seasoning in the water. It costs him more to prepare them this way because it takes three times as much seasoning, but he would not do it any other way.

To experience JR's glorious crawfish, go to JR's Place in Simsboro, LA. Kathy and JR will be glad to serve you any Thursday, Friday, or Saturday evening.